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Starter dough:

300 grams flour

1 package or 2 1/4 teaspoon instant yeast

2 1/2 tablespoons sugar

1/4 cup  milk ( 125 ml)

1 portion  water roux - 25 grams flour, 1/2 cup water

prepare water roux. Stir flour into water and stir constantly while heating until just thickened. Add milk and stir.

sift flour, add sugar and yeast. Add liquid mixture and knead into a soft dough. Cover and let rise until double in bulk. Knead again and cover tightly in greased bowl and leave in fridge overnight.

Second day additions:

80 grams flour

40 grams cornstarch

3 tablespoons lard

1/4 teaspoon ammonium bicarbonate

1 1/2 tablespoons baking powder 

1 tablespoon white vinegar

2-3 drops lye water

Bring dough to room temperature. Knead in all additional ingredients making a smooth dough. Cut into 10 even pieces and fill with filling of choice, best to prepare filling ahead and cool completely in fridge. Dough must be used within two hours of second day additions. once buns are filled and sealed, set on squares of parchment paper in steam baskets and let sit for about one hour. Steam over boiling water 20 minutes.